Combine all ingredients in a food processor, and pulse until it comes together as ball. Press into bottom and ½ inch up the side of a 10” spring-form pan, or a fluted tart pan which has been sprayed with non-stick baking spray. Prick the bottom with a fork a few times, and bake for 15 minutes.

Filling:

1 pound cream cheese, room temperature.

½ cup sugar

2 eggs

2 teaspoons vanilla

¼ cup lemon juice

Beat all ingredients together, and spread on top of crust, to about 1/2” thickness (there will be some leftover**). Return to oven and bake for 20 minutes, or until set.

**You can put the leftover filling into a small buttered ramekin or small casserole dish, and bake it until set. It will be a crust free cheesecake.

Topping:

½ cup apple jelly

2 tablespoons apple juice or water

Assorted fruits (berries, grapes, and peeled citrus work best)

Combine jelly and juice in a small saucepan, and heat until melted, mixing well. Brush a thin layer over the tart. Arrange fruit in a pleasing pattern over the tart. Brush with remaining jelly mixture, and place in refrigerator to cool completely. Slice and serve.